By Nanette Wiser
COCKTAIL ST. PETE Promising Stiff Drinks and Hard Liquor, serving up a Big Gay sing-along Thursday and Drag Shows at late night Saturday “Sissys That Walk,” this tongue-in “chic” downtown St. Pete bar serves 2-for-1 happy hour Tues.-Sat. noon-9pm and Sun. noon- 3am.
COCKtail’s The Wet Spot features a new pool, pool bar and outdoor entertainment complex will be the new hotspot when it opens. You have shopped ZaZoo’d and hung out at Speakeasy, so you know these owners are hip and hilarious. The martini menu is spectacular, and the names read like a stand-up comedy act. Tea-Baggin features Earl of Grey’s sage vodka, lemon juice and honey simple syrup. Grower Not A Shower showcases Grey Goose Citron, Cointreau, lime and cranberry juice. Third Leg is my fave, a mash-up of Grey Goose Essence Watermelon Basil, Aperol, lime juice, simple syrup, and muddled cucumber. There’s a frozen Pencil Dick made with Grey Goose and sugar-free Red Bull and virgin sips as well. This bar is not for the faint-at-heart.
MARDI GRAS COCKTAILS In 1875, Governor Warmoth of Louisiana signed the Mardi Gras Act, making Fat Tuesday–a day recognized predominantly by Catholics as the last day to indulge in all the food and alcohol you desire before Lent begins–a legal holiday in Louisiana, which it still is. Mardi Gras libations most enjoyed in New Orleans: Ramos Gin Fizz, a Hurricane or Sazerac. Most local tiki bars in Paradise can whip up a tasty Hurricane, and Urban Stillhouse serves a mighty fine Sazerac.
The Hurricane originated in N’awlins’ Pat O’Brien’s in 1941, a mélange of rum, citrus, fruit juices sweeteners, maraschino cherries and a cocktail umbrella, served in a curvaceous glass named after the drink. The Sazerac pairs well with the traditional holiday jambalaya, the spicy rye balancing the dish’s heat. A close cousin of the Old Fashioned, the Sazerac was crowned the official cocktail of New Orleans in 2008. Made originally with French brandy Sazerac de Forge et Fils, they were concocted with Peychaud’s bitters, a bright-red concoction with flavors of gentian and anise that was invented by New Orleans resident Antoine Peychaud. Since then, rye has replaced the brandy.